Lemon Bread Recipe
This easy lemon bread is light, fluffy, and topped with a sweet-tangy lemon glaze, making it perfect for breakfast, brunch, or dessert.
Servings 8 slices
Calories 320kcal
Ingredients
Lemon Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg lightly whisked
- 1 cup milk
- ¼ cup vegetable oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon lemon zest about 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F. Grease a standard loaf pan and set aside.
- In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, and heavy cream until smooth and thick but pourable.
- Drizzle the glaze over the cooled bread before slicing and serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- For a stronger lemon taste, add ½–1 teaspoon lemon extract to the batter.
- Be careful not to overmix the batter, as this can result in a dense loaf.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Serving: 1slice | Calories: 320kcal